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The Native Americans were the first to recognize the sap as a source of energy and nutrition. They would use their tomahawks to make V-shaped incisions in the trees. Then, they would insert reeds or concave pieces of bark to run the sap into buckets made from birch bark. Due to the lack of proper equipment, the sap was slightly concentrated either by throwing hot stones in the bucket, or by leaving it overnight and disposing with the layer of ice out which had formed on top. It was drunk as a sweet drink or used in cooking. It is possible that maple-cured bacon began with this process.

The original Canadian maple syrup consists essentially of sucrose and water, organic acids. It also contains amino acids, a wide variety of volatile organic compounds. Still, however, is not known exactly which compounds give the characteristic taste of maple syrup.

The original Canadian maple syrup is a natural food product made by heating the concentrated pure maple resin.

The original Canadian maple syrup contains: potassium, calcium, magnesium and manganese. Potassium helps maintain energy volume of cells and provides permanent protection of the heart. Calcium is essential for bone health.

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